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OK. This is partially me thinking aloud, but I could really use some input or suggestions. Average water profile: HCO3: 83 ppm Ca: 47 ppm Mg: 8 ppm Sulfate: 110 ppm Cl: 25 ppm Na: 30 ppm First few beers were problem free. Basic Hefeweizens, a Kolsch, and a Berliner Weiss acidified...

My understanding is that Ommegang uses a single house strain for all of their beers and that this strain requires high temperatures to attenuate completely. My experience with 410 in a Wit resulted with poor attenuation (65F ferment) and a profile similar to a weizen strain. Has anyone made...

Can anyone give me some ideas regarding their experiences with these two yeasts? How do they compare and contrast? I am really interested in the following Levels of sulfur production? They are both poor flocculators, but can you get one to clear faster than the other? Ester profile and...

I have a 50 lb. bag of unmalted soft white wheat berries (the raw berries, not flaked) if anyone is interested. I know that I couldn't find this locally. I wanted to at least offer it up before I get rid of it. I have switched to using flaked instead of non-flaked because of my...

I have a 50 lb. bag of unmalted soft white wheat berries (the raw berries, not flaked) if anyone is interested. I know that I couldn't find this locally. I wanted to at least offer it up before I get rid of it. I have switched to using flaked instead of non-flaked because of my...

I am having similar problems as outlined in the recent thread: https://www.homebrewtalk.com/f13/spring-water-chlorophenols-disgusted-115676/ Over the last several brews, I have experienced varying degrees of an awful taste and bad smell that I am describing as the commonly referenced...

I am working up a wit recipe with 30% flaked wheat and wanted to get some feedback on the necessity for a B-glucan rest. Palmer recommends such a rest with 20%+ flaked wheat to improve lautering. With this malt bill, however, I am also somewhat worried about having enough FAN. The malt...

I am going for a light hop aroma in an American Wheat. For a 5 gallon batch, can someone give me a guess for an amount of hops to try at flameout? I was thinking about 0.5 ounces.

Is there any benefit to crash cooling a wit or hefeweizen for 1 to 2 days to drop out tannins/polyphenols?

Is there a general concensus on the taste difference between Belgian (Dingemans, Caste) and German (Weyermann) Pilsner malts when used in wheat beers? Could one or the other be used as the base malt for both a wit and weiss? If the taste is fairly similar between the two, is there a US...

I am working up a recipe for a Wit with 60% Pilsner, 35% unmalted wheat, and 5% oats, but I am running into some confusion over the benefits/use of torrefied versus regular unmalted wheat. Beersmith states: "Unmodified wheat that has been "popped" to open the kernels Used primarily in place...